MAKING
1) Heat 2 nonstick skillets over medium-high heat.
2) In one skillet add 1 tablespoon oil, chopped fresh jalapeho, garlic and onion.
3) Stir for 2 or 3 minutes.
4) Add black beans, cilantro, cumin, salt, and cayenne pepper sauce.
5) Decrease heat to low and simmer.
6) In another skillet, heat oil and add chicken.
7) Season with chili powder,salt, and lightly brown the meat for 2 to 3 minutes.
8) Mix garlic, red peppers and chorizo and stir-fry for 5 to 6 minutes.
9) Decrease the heat to low.
10) Hold tortillas over hot burner flame for 15 seconds on each side until charred and softened.
11) Alternately, heat dry skillet used for salsa and cook tortillas one at a time for 15 seconds on each side.

SERVING
12) Pile tortillas in a plate and arrange toppings on the sides.